Holiday Beef Bourguignon With Red Wine and Bacon

Why You’ll Love This Recipe

• Slow-braised beef turns meltingly tender in a rich, glossy red wine sauce perfect for the holidays.
• Golden mushrooms, sweet pearl onions, and smoky bacon add layers of flavor and texture.
• Most of the cooking time is hands-off in the oven, making it ideal for entertaining.
• Even better made ahead, so you can actually relax and enjoy your guests.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 3 cloves garlic, 1 lb cremini or button mushrooms, 1 1/2 cups pearl onions (fresh or frozen), fresh thyme, fresh parsley
• Dairy: Unsalted butter
• Pantry: Beef chuck roast (about 3 lb), thick-cut bacon, dry red wine, low-sodium beef broth, tomato paste, all-purpose flour, olive oil, bay leaves, kosher salt, black pepper, optional brandy or cognac, optional sugar, Worcestershire sauce, egg noodles/mashed potatoes/crusty bread for serving

Full Ingredients

For the Beef and Braising Liquid

• 3 lb beef chuck roast, cut into 2-inch chunks
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to taste
• 2–3 tbsp olive oil, divided (as needed for searing)
• 6 oz thick-cut bacon, cut into 1/2-inch pieces
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) dry red wine (such as Burgundy, Pinot Noir, or Côtes du Rhône)
• 2 cups (480 ml) low-sodium beef broth
• 2 tbsp brandy or cognac (optional but classic)
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 tsp Worcestershire sauce (optional, for extra depth)

For the Mushrooms and Pearl Onions

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb (450 g) cremini or button mushrooms, cleaned and halved (or quartered if large)
• 1 1/2 cups pearl onions (about 8 oz; frozen and thawed or fresh, peeled)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1 tsp sugar (optional, helps onions caramelize)

To Finish & Serve

• 2 tbsp chopped fresh parsley leaves, plus extra for garnish if desired
• Mashed potatoes, buttered egg noodles, or crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep the oven and season the beef

Preheat your oven to 325°F (160°C). Pat the beef chunks very dry with paper towels; this helps them brown deeply instead of steaming. Place the beef in a large bowl and season with about 1 tsp of the kosher salt and 1/2 tsp of the black pepper. Toss to coat all sides evenly and let the beef sit at room temperature while you start the bacon. This takes the chill off the meat so it browns better.

Step 2: Brown the bacon

Place a large heavy Dutch oven (5 1/2–7 quart) over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, 6–8 minutes. Use a slotted spoon to transfer the bacon to a bowl, leaving the rendered fat in the pot. If there is more than about 3 tablespoons of fat, carefully spoon off and discard the excess; if there is less, you can supplement later with a little olive oil for searing.

Step 3: Sear the beef until deeply browned

Increase the heat under the Dutch oven to medium-high. Working in 2–3 batches to avoid overcrowding, add some of the beef in a single layer. Sear without moving it for 3–4 minutes, until a deep brown crust forms. Turn the pieces and brown the other sides, another 3–4 minutes. Add a drizzle of olive oil between batches if the pot looks dry. Transfer each browned batch of beef to a plate or the bowl with the bacon. This step builds the flavorful browned bits (fond) that will enrich your sauce, so take your time and resist the urge to rush or stir constantly.

Step 4: Sauté the aromatics and build the base

Reduce the heat to medium. If the pot is very dry, add 1 tablespoon olive oil. Add the diced onion and sliced carrots. Cook, stirring and scraping up any browned bits, until the onion is softened and starting to turn golden at the edges, 5–7 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1–2 minutes; it should darken slightly in color. Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1–2 minutes to remove its raw taste; the mixture will look thick and pasty, which is perfect.

Step 5: Deglaze, assemble, and braise in the oven

Slowly pour in the red wine while stirring, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Stir until the mixture is smooth and beginning to thicken. Add the beef broth, brandy or cognac (if using), Worcestershire sauce (if using), bay leaves, and thyme sprigs. Return the seared beef and any accumulated juices, plus the cooked bacon, to the pot. Stir gently to combine and bring the mixture just up to a simmer.

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for about 2 hours, stirring once halfway through, until the beef is very tender when pierced with a fork. If the beef is not yet fork-tender, continue braising, checking every 20 minutes, until it is melt-in-your-mouth soft. While the beef finishes braising, prepare the mushrooms and pearl onions.

Step 6: Brown the mushrooms and pearl onions

About 30 minutes before the beef is done, heat the butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in two batches if your pan is small) and let them cook undisturbed for 3–4 minutes, until well browned on one side. Stir and continue cooking for another 3–4 minutes, until golden and any released liquid has evaporated.

Add the pearl onions to the pan along with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the sugar if using. Cook, stirring occasionally, until the onions are lightly caramelized and tender and the mushrooms are deep brown, 6–8 minutes more. Remove from heat and set aside; these will be stirred into the stew at the end so they keep their texture and color.

Step 7: Finish the sauce and combine everything

Carefully remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs. If you see a thick layer of fat on top, skim it off with a spoon. Place the pot on the stove over medium heat. If the sauce seems too thin, let it gently simmer uncovered for 10–15 minutes, stirring occasionally, until slightly reduced and glossy. If it seems too thick, stir in a splash of hot water or beef broth to loosen.

Stir the browned mushrooms and pearl onions into the pot and let everything simmer together for 5 minutes so the flavors meld. Taste and adjust seasoning with more salt and pepper as needed. Stir in the chopped fresh parsley. The sauce should be silky and coat the back of a spoon, with beef that falls apart easily.

Step 8: Serve warm and enjoy

To serve, spoon generous portions of the beef, vegetables, mushrooms, and pearl onions over a bed of creamy mashed potatoes or buttered egg noodles, or simply ladle into warm bowls with crusty bread on the side for soaking up the sauce. Garnish with a little extra chopped parsley for a fresh, festive touch. Serve hot, ideally with the same red wine you used in the braise, and enjoy a cozy, holiday-worthy meal.

Pro Tips

• Dry the beef well: Moisture is the enemy of browning. Really blot those cubes with paper towels so you get a deep, flavorful crust.
• Do not crowd the pan: Sear the beef in batches so it browns instead of steaming. This step adds huge flavor to the finished dish.
• Use a wine you like to drink: A dry, medium-bodied red (like Burgundy or Pinot Noir) works best. If it tastes good in the glass, it will taste good in the stew.
• Make it ahead: Beef bourguignon tastes even better the next day. Chill overnight, then gently reheat; the flavors deepen and the texture improves.
• Adjust the sauce at the end: You are in control of the final consistency. Reduce for a richer, thicker sauce or thin with a splash of broth to keep it lighter.

Variations

• Slow Cooker Version: After searing the bacon and beef and sautéing the aromatics on the stove, transfer everything to a slow cooker with the wine, broth, and herbs. Cook on Low for 8–10 hours or on High for 4–5 hours, until tender. Sauté the mushrooms and pearl onions separately and stir them in at the end.
• Pressure Cooker/Instant Pot: Use the Sauté setting to cook the bacon, sear the beef, and cook the aromatics. Add the liquids and herbs, then pressure cook on High for 35–40 minutes with natural release. Finish by simmering to thicken if needed and stirring in the separately sautéed mushrooms and onions.
• Extra-Veggie Bourguignon: Add parsnips or small potatoes along with the carrots for a heartier stew, or increase the mushrooms and pearl onions for a more vegetable-forward version.

Storage & Make-Ahead

Let the beef bourguignon cool to room temperature for about 30–45 minutes, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes very well: cool completely, then freeze in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. If making ahead for a holiday meal, cook it 1–2 days in advance, chill, and reheat gently just before serving; the flavor actually improves with time.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without mashed potatoes, noodles, or bread): about 550 calories; 36 g protein; 20 g carbohydrates; 32 g fat; 12 g saturated fat; 3 g fiber; 5 g sugar; 980 mg sodium. Actual values will vary based on the specific ingredients and sides you use.